I found lots to love in this cookbook: intriguing recipes and good "Equipment" and "Sources" chapters. I'm not troubled by her equipment recommendations: if you're baking, you expect to need a mold or two, and some of the things she calls for, such as cake and flan rings as well as pastry bags, are incredibly inexpensive (although I'm disappointed she didn't recommend the traditional Ball-jar substitution for cake rings). Pastry brush? She tells us to buy it from the hardware store! Metal pie weights? Dried beans will work just fine. Almost all of her ingredients are already in our pantries, although we might have to pick up some almond paste or pecans. She calls for some specialized ingredients which are easy to find on Amazon or via her Sources: for example, White Lily flour. For one ingredient few of us would have, baker's ammonia, she tells us that baking soda will substitute. On the whole, very accessible ingredients. She even uses canned pumpkin! However, in my Kindle edition, there are some notable negatives: there are fewer than a handful of photos. There is, apparently, no Index. The TOC is clickable, recipes click to "Sources," and embedded recipes are clickable. As for the recipes, although many are accessible to most home cooks, her pastry chapter is not: she's a tart snob, and I say that with a huge smile because I am also a tart snob. A tart is a pie without a safety net: there is no pan. A tart is not what one bakes in a gorgeous white ceramic Williams-Sonoma pan with scalloped edges: that's still a pie. A tart is baked either in a shell with a removable bottom or, in Silverton's preference, classic French with no bottom whatsoever. I also always make tarts because so few dare to brave tarts, and they are truly superior to pies. So, although the author and I are simpatico as tart snobs, I feel it's important to say that--for pies/tarts, this book, which offers only tart recipes, is not for the novice. If you begin to shake when you start to make pastry dough--as I used to, decades ago--you should make only fail-safe pies, not tarts: that way you only have to worry about how your pie tastes, not whether blueberry filling is going to seep out and cover your oven floor and/or kitchen counter. Moreover, although the author's tart recipes are intriguing, her only "traditional" recipe is for pumpkin pie, so if you're looking for a traditional blueberry or pecan or apple, you're out of luck. Her recipe for brioche is non-traditional, abbreviated, almost as if she expects us to know how slowly the classic recipe adds the butter, but she doesn't tell us (unlike Cook's Illustrated, for example) why her recipe is as good as or a good substitute for the classic. The author also tells us that there is no substitute for puff pastry made the long way, but Julia Child, Patricia Wells, and even the famously-inflexible Madeleine Kamman disagree: all provide recipes for "quick" puff pastry. I've used them, and they work: not the same as the real thing, but WAY better than pate brisee. Finally, there are NO photos or illustrations for either technique or finished dishes (except, I think, for one photo of crackers). So, my recommendation is, if you're tempted to use Chef Silverton's recipe for puff pastry, brioche, or croissants, go ahead, but DO pull out your Julias and use Paul Childs' superb illustrations to guide your way.